Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Christmas Sugar Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    3 cups gluten-free flour mix*
    2 eggs
    1 teaspoon soda
    1 cup sugar
    1 teaspoon cream of tartar
    1 teaspoon almond (or flavoring of your choice)
    1 cup gluten-free margarine

    Celiac.com Sponsor (A12):
    Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

    Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

    2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

    * Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part



    User Feedback

    Recommended Comments



    Guest ANGEL

    MY CHILD IS A VERY FUSSY EATER. IT IS HARD TO FIND SOMETHING SHE WOULD LIKE. I HOPE THIS IS ONE THAT WILL WORK.

    Link to comment
    Share on other sites
    Guest Muriel Sloothaak

    Posted

    I made the Christmas sugar cookie. They stuck to the pan and were all crumbs. Is there something missing in the recipe?

    Link to comment
    Share on other sites
    Guest Jill Clark

    Posted

    I found that Bette Hagman's gluten-free flour mix works better it tastes better they taste closer to the 'real thing' that is 2 parts white rice flour 2/3 parts potato startch 1/3 part tapioca flour and don't forget the xantham gum. I didn't see it in the recipe 1 1/2 teaspoons will do it it will keep them together.

    Link to comment
    Share on other sites
    Guest Emily

    These were the best thing this Christmas! (I guess if you roll them out in wax paper you can keep them from crumbling).

    Link to comment
    Share on other sites
    Guest elizabeth

    Posted

    My grandmother has celiac disease and she loves cookies so I hope she likes these.

    Link to comment
    Share on other sites
    Guest Coleen

    I'm a diabetic and a celiac patient.

    It is really hard being both, trying to balance both diets.

    Link to comment
    Share on other sites
    Guest Sharon the Blogger Queen

    Posted

    Nailed it!!!! These are perfect for the holiday party today. I had to make some adjustments to the recipe because of food allergies and I didn't have Tartar. Here are my changes:

    Egg = egg replacer

    Tartar = doubled the baking soda instead

    Butter = Shortening + butter flavor

    Flour mix = Bobs Red Mill Gluten-Free Baking Mix (Yeah Bob!!)

     

    I pressed the dough into a fat disc and chilled for about an hour. Then I rolled it between sheets of plastic. Also, I ALWAYS use parchment for baking - no stick, no mess.

     

    I'm so Happy!

    Link to comment
    Share on other sites
    Guest lisa

    Please correct the recipe by adding the xanthan gum to it!!

    It just doesn't work without it.

    Link to comment
    Share on other sites
    Guest judy schroeder

    Posted

    I've made these for my grand daughter for Christmas and Valentine's Day and she just loves them!! They are hard to roll out, so I pat them out on gluten free flour then press the cookie cutter in and take off with a spatula.

    Link to comment
    Share on other sites
    Guest Leanne

    Posted

    I am really happy that this website exists, I was born with celiac disease, and when I was a baby I almost died because of it. And not being able to eat like other people can be irritating. I mean I know that everyone around you isn't gonna stop eating gluten just 'cause I can't have it, I know that VERY well; I'm just glad I can have something just as good and possibly better.

    Link to comment
    Share on other sites
    Guest charlotte marsh

    Posted

    Nailed it!!!! These are perfect for the holiday party today. I had to make some adjustments to the recipe because of food allergies and I didn't have Tartar. Here are my changes:

    Egg = egg replacer

    Tartar = doubled the baking soda instead

    Butter = Shortening + butter flavor

    Flour mix = Bobs Red Mill Gluten-Free Baking Mix (Yeah Bob!!)

     

    I pressed the dough into a fat disc and chilled for about an hour. Then I rolled it between sheets of plastic. Also, I ALWAYS use parchment for baking - no stick, no mess.

     

    I'm so Happy!

    Hi Sharon, sounds like you've got to grips with this recipe so can you tell me what it means by soda, is it bicarb of soda? Thank You Charlotte

    Link to comment
    Share on other sites
    Guest Amber Glines

    Posted

    This is my 8yr old sons 1st christmas gluten free, he is also allergic to refined suger. This website has given me lots of ideas. Thank you!

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    2¼ cup rice flour
    1 teaspoon cinnamon
    2 teaspoons gluten-free baking soda
    ¾ cup gluten-free shortening
    ¼ teaspoon salt
    1 cup brown sugar
    ½ teaspoon cloves
    1 egg
    1 teaspoon ginger
    ¼ cup molasses
    Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.


    Scott Adams
    This recipe comes to us from Valerie Wells. Ingredients:
    2 sticks gluten-free butter, softened
    1 ½ cups white sugar
    2 eggs
    2 teaspoons gluten-free vanilla extract
    ¼ teaspoon salt (½ if you use unsalted butter)
    1 teaspoon gluten-free baking soda
    1 rounded teaspoon xanthan gum
    1 small box Jello vanilla instant pudding mix
    2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
    ¾ cup coarsely ground pecans
    Directions:
    Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.


    Jules Shepard
    In the celiac world, there remains a long-standing controversy over whether to exclude oats and oat products from the list of "safe" gluten-free grains.  When I was diagnosed with celiac disease, standard protocol recommended against including oats in a gluten-free diet, but more recent studies show that oats themselves are likely not the source of a celiac reaction.  Instead, researchers now believe that the fact that milled oats are often contaminated with other gluten-containing grains has skewed diagnostic testing of reactions to gluten from oat products.
    The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats. ...


    Silka Burgoyne
    Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.
    Myhusband's favorite cookie is white chocolate chip w...


  • Recent Activity

    1. - Scott Adams replied to Nicole boling's topic in Food Intolerance & Leaky Gut
      3

      Truly seltzers

    2. - Scott Adams replied to CatLady15's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Toddler Diagnosis?

    3. - trents replied to StaciField's topic in Related Issues & Disorders
      11

      My bone structure is disintegrating and I’m having to have my teeth removed

    4. - StaciField replied to StaciField's topic in Related Issues & Disorders
      11

      My bone structure is disintegrating and I’m having to have my teeth removed

    5. - Yaya replied to CeliacChica's topic in Related Issues & Disorders
      42

      Muscle Twitching


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,170
    • Most Online (within 30 mins)
      7,748

    Jim schleusner
    Newest Member
    Jim schleusner
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • MHavoc
    • Kathleen JJ
    • CeliacChica
      42
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...